Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. bigfoot bbq

    Whole Hog Grill

    Anyone use or know someone who uses the Louisiana Super Whole Hog pellet smoker? Thinking of getting one.
  2. bigfoot bbq

    Catering bill

    Did my first catering meat for a wedding last weekend. Did 20 10-12 lb. briskets and 70 lbs. of pulled pork. What the best way to charge. I'm thinking by the lb. which includes all labor and cooking or go by the plate. There where approx. 350-400 people served. We took nothing back as all the...
  3. bigfoot bbq

    How to keep brisket after cooking

    I'm smoking quite a few briskets for a wedding. Can't do all the same day so will smoke a few couple days in advance. What is the best way to keep them. I"m thinking wrapping in foil then in a cooler with some ice for a day then in freezer or should I leave them in the cooler. I don't want to...
  4. bigfoot bbq

    Smoking two batches of ribs.

    Heres's my question and hope it isn't a dumb one. I'm doing 40 racks of ribs for a graduation. Can only do 20 at a time. So what is the best way to keep the first 20 moist and warm while the second batch is being done on my smoker? I did this once before and wrapped the first batch in foil and...
  5. bigfoot bbq

    Berks

    How many on here are familiar with the Berkshire hog and use the meat for BBQing and smoking.
  6. bigfoot bbq

    BBQing

    Doing a little bbqing today on the Louisianna.
  7. bigfoot bbq

    Bigfoot BBQ

    Hello, My name is Dennis alias Bigfoot BBQ. Just enrolled on this site. I live in Southeast Nebr. Full time farmer and hog producer farrow to finish. Been doing it a long time. Not only do I raise pigs but grill them too. Got into grilling a few years ago by chance. Started with a Holland...
  8. bigfoot bbq

    Pork Loins

    First time on here. I've been asked to cook up 1/2" thick sliced boneless loins for church this Sunday. I'm wondering what is the best way to keep them moist once I take them off the grill and put in roaster to keep warm. I'm going to carmalize them before I put on the grill with some light...
Top Bottom
Back
Clicky